INGREDIENTS
7 cup chicken broth
4 cans great northern beans (15.8 0z. Cans), Cannellini or navy beans may be substituted
1 teaspoon parsley
¼ teaspoon black pepper
¼ teaspoon salt
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon ground red pepper (or ground cayenne)
1 teaspoon oregano
4 tablespoon olive oil, divided
1-¼ pounds chicken breast, diced into 1-inch pieces
1 cup onion - diced
4 cloves garlic, minced
1 tablespoon jalapeño, chopped (about one jalapeño)
1 cup cilantro leaves, packed
In a large stock pot, bring chicken broth and beans to a boil.
Add all seasonings (parsley, pepper, salt, cumin, paprika, red pepper, oregano). Reduce heat to medium and let simmer.
In a sauté pan, heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3 to 5 minutes, then add to pot.
In sauté pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeño and sauté until softened, about 5 minutes.
Rough chop 1/2 cup of cilantro and add to onion, garlic and pepper mixture. Sauté for a few seconds then add all to pot.
Let chili simmer at least another 30 minutes, but the longer, the better.
To thicken up chili a little, use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the rest of cilantro.
(Don’t forget the cornbread or a nice soft fajitas shell on the side!)
Enjoy!
Add all seasonings (parsley, pepper, salt, cumin, paprika, red pepper, oregano). Reduce heat to medium and let simmer.
In a sauté pan, heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3 to 5 minutes, then add to pot.
In sauté pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeño and sauté until softened, about 5 minutes.
Rough chop 1/2 cup of cilantro and add to onion, garlic and pepper mixture. Sauté for a few seconds then add all to pot.
Let chili simmer at least another 30 minutes, but the longer, the better.
To thicken up chili a little, use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the rest of cilantro.
(Don’t forget the cornbread or a nice soft fajitas shell on the side!)
Enjoy!
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